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The microbial food revolution

Author

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  • Alicia E. Graham

    (Imperial College London)

  • Rodrigo Ledesma-Amaro

    (Imperial College London)

Abstract

Our current food system relies on unsustainable practices, which often fail to provide healthy diets to a growing population. Therefore, there is an urgent demand for new sustainable nutrition sources and processes. Microorganisms have gained attention as a new food source solution, due to their low carbon footprint, low reliance on land, water and seasonal variations coupled with a favourable nutritional profile. Furthermore, with the emergence and use of new tools, specifically in synthetic biology, the uses of microorganisms have expanded showing great potential to fulfil many of our dietary needs. In this review, we look at the different applications of microorganisms in food, and examine the history, state-of-the-art and potential to disrupt current foods systems. We cover both the use of microbes to produce whole foods out of their biomass and as cell factories to make highly functional and nutritional ingredients. The technical, economical, and societal limitations are also discussed together with the current and future perspectives.

Suggested Citation

  • Alicia E. Graham & Rodrigo Ledesma-Amaro, 2023. "The microbial food revolution," Nature Communications, Nature, vol. 14(1), pages 1-10, December.
    • Handle: RePEc:nat:natcom:v:14:y:2023:i:1:d:10.1038_s41467-023-37891-1
    DOI: 10.1038/s41467-023-37891-1
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    References listed on IDEAS

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    1. Tomas Linder, 2019. "Making the case for edible microorganisms as an integral part of a more sustainable and resilient food production system," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 11(2), pages 265-278, April.
    2. Yameng Xu & Xinglong Wang & Chenyang Zhang & Xuan Zhou & Xianhao Xu & Luyao Han & Xueqin Lv & Yanfeng Liu & Song Liu & Jianghua Li & Guocheng Du & Jian Chen & Rodrigo Ledesma-Amaro & Long Liu, 2022. "De novo biosynthesis of rubusoside and rebaudiosides in engineered yeasts," Nature Communications, Nature, vol. 13(1), pages 1-12, December.
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    4. Huan Fang & Dong Li & Jie Kang & Pingtao Jiang & Jibin Sun & Dawei Zhang, 2018. "Metabolic engineering of Escherichia coli for de novo biosynthesis of vitamin B12," Nature Communications, Nature, vol. 9(1), pages 1-12, December.
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    1. Vayu Maini Rekdal & Casper R. B. Luijt & Yan Chen & Ramu Kakumanu & Edward E. K. Baidoo & Christopher J. Petzold & Pablo Cruz-Morales & Jay D. Keasling, 2024. "Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit," Nature Communications, Nature, vol. 15(1), pages 1-18, December.
    2. Jonathan Symons & Thomas A. Dixon & Jacqueline Dalziell & Natalie Curach & Ian T. Paulsen & Anthony Wiskich & Isak S. Pretorius, 2024. "Engineering biology and climate change mitigation: Policy considerations," Nature Communications, Nature, vol. 15(1), pages 1-9, December.

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